String Bean Chicken
30 minServes 4
A Sichuan-style stir-fry of tender chicken and string beans in a savory, thickened sauce.
| prepPreheat wok over medium-high heat until almost smoking | |||||
| 340 g boneless skinless chicken breast or thighs, thinly sliced | Marinate chicken 15 min | Sear chicken in wok, 2–3 min | Return chicken, stir-fry 30 sec & serve | ||
| 2 tablespoons water | |||||
| 1 teaspoon soy sauce | |||||
| ½ teaspoon sesame oil | |||||
| 2 teaspoons cornstarch | |||||
| 2 tablespoons vegetable oil (for searing chicken) | |||||
| 450 g string beans, ends trimmed and cut in half | Sear string beans 1 min, stir-fry 30 sec | Add water, cover & steam 60–90 sec | Stir-fry garlic 30 sec, deglaze with wine | Pour sauce, simmer until thickened | |
| 3 cloves garlic, sliced | |||||
| 1 tablespoon Shaoxing wine | |||||
| 120 ml chicken stock or water | Whisk sauce mixture | ||||
| 1 teaspoon sugar | |||||
| 1 tablespoon soy sauce | |||||
| 2 teaspoons dark soy sauce | |||||
| ¼ teaspoon sesame oil | |||||
| white pepper (to taste) | |||||
| 2 teaspoons cornstarch | |||||
| 2 tablespoons vegetable oil (for searing string beans) | |||||
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